Cranberry-Lemon Tea Bread

Prep 15 min
Total 2 hr 45 min
Servings 16

Bake up delicious bread for tea-time made using Betty Crocker™ Super Moist™ lemon cake mix and cranberries; topped with cheesecake mixture. MORE+ LESS-

By Betty Crocker Kitchens

Updated October 12, 2011

Make with

Betty Crocker Cake Mix

Ingredients

tablespoon granulated sugar

box (1 lb 2.25 oz) Betty Crocker™ Super Moist™ lemon cake mix

cup sweetened dried cranberries

box (4-serving size) cheesecake instant pudding and pie filling mix

cup water

1/3

cup vegetable oil

eggs

oz cream cheese, softened

1 1/2

cups powdered sugar

tablespoons milk

tablespoon fresh lemon juice

tablespoon grated lemon peel, if desired

Steps

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1

Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with cooking spray; sprinkle 1 1/2 teaspoons granulated sugar in each pan.
2

In small bowl, toss 2 tablespoons of the cake mix with cranberries. In large bowl, beat remaining cake mix, dry pudding mix, water, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed, scraping bowl occasionally. Stir in cranberries. Divide batter evenly between pans.
3

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour 30 minutes.
4

In medium bowl, beat cream cheese, powdered sugar, milk and lemon juice until smooth and thin enough to drizzle. Pour glaze over bread, allowing some to drizzle down sides. Sprinkle with lemon peel.